Skip to main content
×
Home
    • Aa
    • Aa

Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man

  • Nävert Barbro (a1), Sandström Brittmarie (a1) and Cederblad ÅKE (a2)
Abstract

1. The effect of leavening of bread containing bran on the phytic acid content and on zinc absorption in man was studied.

2. Twenty breads with leavening times varying from 0 to 120 h were prepared. The breads contained 250 g wheat bran/kg flour. The phytic acid content was determined after baking.

3. The phytic acid content of bread containing bran was reduced to about 40% after 2 h of leavening and to 15 % after 2 d. No further decrease was observed.

4. Zn absorption from single meals was determined using a radioisotope technique. Forty-two students volunteered for these studies. They were served a breakfast of milk, butter, bread and 10, 16 or 30 g bran served either raw or baked into the bread with fermentation times of 15 min, 45 min, 3 h or 16 h. One meal contained no bran, but phytate and Zn were added in amounts equivalent to the content of 10 g bran.

5. The amount and percentage of Zn absorbed increased at each bran level as fermentation was prolonged. The percentage of Zn absorbed was reduced by increased bran content in the meal.

6. It is concluded that the fermentation of bread containing bran reduces the phytic acid content and increases Zn absorption from such bread. This may be of importance to people subjected to diets with a high cereal content, especially in combination with a low animal-protein intake.

    • Send article to Kindle

      To send this article to your Kindle, first ensure no-reply@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle.

      Note you can select to send to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

      Find out more about the Kindle Personal Document Service.

      Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man
      Available formats
      ×
      Send article to Dropbox

      To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Dropbox account. Find out more about sending content to Dropbox.

      Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man
      Available formats
      ×
      Send article to Google Drive

      To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Google Drive account. Find out more about sending content to Google Drive.

      Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man
      Available formats
      ×
Copyright
References
Hide All
Andersson H., Nävert B., Bingham S. A., Englyst H. N. & Cummings J. H. (1983). British Journal of Nutrition 50, 503510.
Arvidsson B., Cederblad Å., Björn-Rasmussen E. & Sandström B. (1978). International Journal of Nuclear Medicine and Biology 5, 104109.
Caprez A. & Fainweather-Tait S. J. (1982). British Journal of Nutrition 48, 467475.
Davies N. T. (1978). Journal of Plant Foods 3, 113121.
Davies N. T., Hristic V. & Flett A. A. (1977). Nutrition Reports International 15, 207214.
Davies N. T. & Olpin S. E. (1979). British Journal of Nutrition 41, 591603.
Davies N. T. & Reid H. (1979). British Journal of Nutrition 41, 579589.
Fiske C. H. & Subbarow Y. (1925). Journal of Biological Chemistry 66, 375400.
Heaton K. W. & Pomare E. W. (1974). Lancet i, 4950.
Holt P. (1955). Journal of the Science of Food and Agriculture 6, 136142.
Jenkins D. J. A., Hill M. S. & Cummings J. H. (1975). American Journal of Clinical Nutrition 28, 14081411.
Lo G. S., Settle S. L., Steinke F. H. & Hopkins D. T. (1981). Journal of Nutrition 111, 22232235.
Lönnerdal B., Stanislowski A. G. & Hurley L. S. (1980). Journal of Inorganic Biochemistry 12, 7178.
McCance R. A. & Widdowson E. M. (1942). Journal of Physiology 101, 4485.
Morris E. R. & Ellis R. (1980). Journal of Nutrition 110, 10371045.
Morris E. R. & Ellis R. (1981). Cereal Chemistry 58, 363366.
Oberleas D. & Harland B. F. (1981). Journal of the American Dietetic Association 79, 433436.
O'Dell B. L. (1969). American Journal of Clinical Nutrition 22, 13151322.
Reinhold J. G., Faradji B., Abadi P. & Ismail-Beigi F. (1976 a). Journal of Nutrition 106, 493503.
Reinhold J. G., Faradji B., Abadi P. & Ismail-Beigi F. (1976 b). In Trace Elements in Human Health and Disease, vol. 1, pp. 163180 [Prasad A. S. and Oberleas D., editors] London: Academic Press.
Reinhold J. G., Hedayati H., Lahimgarzadeh A. & Nasr K. (1973 a). Ecology of Food and Nutrition 2, 157162.
Reinhold J. G., Ismail-Beigi F. & Faradji B. (1975). Nutrition Reports International 12, 7585.
Reinhold J. G., Lahimgarzadeh A., Nasr K. & Hedayati H. (1973 b). Lancet i, 283288.
Reinhold J. G., Parsa A., Karimian N., Hammick J. W. & Ismail-Beigi F. (1974). Journal of Nutrition 104, 976982.
Sandberg A.-S., Hasselblad C. & Hasselblad K. (1982). British Journal of Nutrition 48, 185191.
Sandström B., Andersson H., Bosaéus I., Falkheden T., Göransson H. & Melkersson M. (1983 a). Human Nutrition: Clinical Nutrition 37C, 295300.
Sandström B., Arvidsson B., Cederblad Å. & Bjuml;rn-Rasmussen E. (1980). American Journal of Clinical Nutrition 33, 739745.
Sandström B. & Cederblad Å. (1980). American Journal of Clinical Nutrition 33, 17781783.
Sandström B., Cederblad Å. & Lönnerdal B. (1983 b). American Journal of Diseases of Children 137, 726729.
Theander O. & Åman P. (1981). In The Analysis of Dietary Fiber in Food. Basic and Clinical Nutrition, vol. 3, pp. 5170 [James W. P. T. and Theander O., editors]. New York & Basel: Marcel Dekker Inc.
Wise A. (1983). Nutrition Abstracts and Reviews in Clinical Nutrition A 53, 791806.
Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
Please enter your name
Please enter a valid email address
Who would you like to send this to? *
×

Metrics

Altmetric attention score

Full text views

Total number of HTML views: 0
Total number of PDF views: 159 *
Loading metrics...

Abstract views

Total abstract views: 208 *
Loading metrics...

* Views captured on Cambridge Core between September 2016 - 20th October 2017. This data will be updated every 24 hours.